Eat Your Dinner

KENNEBEC SEA SALT FRIES
bloody mary ketchup, spicy aioli, ranch 5.

MAC ‘N CHEESE
caramelized onions, bacon, st. jorges cheese, crouton top 7.

MIXED ENDIVE SALAD
dijon-herb vinaigrette, granny smith apple, spiced pecan 6.

SALAD PIZZA
grilled flatbread, st. jorge cheese, truffled arugula 8.

BISCUIT TOPPED CHICKEN POT PIE
‘nuff said 12.

GOAT CHEESE AGNOLOTTI
roasted golden beets, toasted hazlenut, vanilla brown butter 11.

BREAKFAST FOR DINNER
eggs baked with pancetta + cream, fingerling potatoes,
arugula salad 12.

FRIED GLEASON RANCH CHICKEN
brown butter waffle, strawberry jam 14.

SEAFOOD STEW
clams, mussels, black cod, prawns, marble potatoes,
tomato-fennel broth 15.

LAMB POT ROAST
potatoes, glazed carrots, caramelized onion 14.

THE BURGER
house made butter roll, pickles, aioli, sea salt fries
pt. reyes blue, st. jorges, or cheddar cheese 11.

READY TO ROCK!

It's true. Today is our opening day.
707 861-9030 taking reservations for parties of 5 or more only.

SEE YOU SOON!
xox

This is good news, people!

On Friday, we posted our public notice for our beer and wine license.  It is a crucial step.  Not only does it give us a more realistic timeline for opening, but more importantly, it was one of those tiny victories that revitalized our intensity.   With each of these victories, we move closer and closer to a real restaurant! 

You Wouldn't Even Recognize It

With a little (and by that I mean A LOT) help from my parents, last week the restaurant really started taking shape.  They are two of the most hard working people I have ever known.  After their flight from Albuquerque, they drove directly from Oakland, put on work clothes and got busy.  They hadn't even checked into their hotel room before brandishing paint rollers and drill guns.  For six days straight we painted, swept, and cleaned our way through the whole restaurant.  We were also able to reconfigure the sound system, which in hindsight should have been our first task.  For the first time we were able to really see what P/30 will look like.  And we LOVE it.  

On the back(business) end of things....progress is slow but steady.  We're still not set on an opening night, but we hope to have that date VERY SOON(we promise).  Still too many variables out there.  We're in this faze where opening a restaurant is more like a nine-to-five than it is the intense-creative-passionate-fun-all day world we're used to.  But, I have to remember to be patient, some things should not be rushed. 

I keep getting tons of calls from local wineries, coffee houses, fish mongers, and I have to tell them all the same thing.  "I'm not ready for you.  But I will be soon."  And a quick note to you purveyor type folks out there: don't worry about bugging me.  My list of people to call is very, very, very long.  If you don't hear from me, it's not because I don't love ya, it's that I can only spend so much darn time in front of this computer, and/or attached to my phone.  The point is, call again or email again, until we can get together.   

And to all of you that have stopped in on your way down Bodega Highway:  Thanks for introducing yourselves.  We've met some great people over that last couple of weeks.  It's been incredible to see so much support from people closest to the restaurant.  In times of stress and struggle, the simplest of things that can bring you back to center and help you remember why all of this is worth it.  Thank you for your support, we really do appreciate it.

A New Face for The Bar

Most of the weekend was spent on hands and knees helping to finish the nearly perfect molding installed by Tony from Guillory Design Group.  It was a new and interesting challenge for those of us not accustomed to such work...including Emma who was quite handy with the sander, and who made her father quite proud as she read the measurement of "four foot, three and three quarter inches" from the measuring tape.  This subtle, understated improvement adds a sense of weight to the once flimsy boring bar facade.  Add a fresh coat of paint, and you'll never remember what used to be.

The paint itself on the other hand was another story.  After testing our first color in a few key areas, we decided to head back to the swatches.  Thankfully, the second time was the charm.  A few gallons of primer yet to be laid down and we'll be ready for one of the biggest, most rewarding and least expensive transformations one can make.  This week we'll be calling on all our volunteers to get the ball rolling.

First Photos

Letting some light shine in, Christine Tafoya posts the first "coming soon" signs.

San Francisco Chronicle Mention

A small mention, but word is clearly getting around...

New prospects: The former Cafe Saint Rose space in Sebastopol (9890 Bodega Highway) won't stay vacant for long.

Patrick Tafoya, chef at Bodega Bay's Duck Club Restaurant, is planning to take over the site in November. He's calling it Restaurant P/30 and the menu will specialize in comfort food. Tafoya's last day at the Duck Club is Saturday.

Read more: http://www.sfgate.com/columns/insidescoop/#ixzz0So9JktLk

http://www.sfgate.com/columns/insidescoop/